Orange Cappuccino Cake

 

2

oz sweet baking chocolate

1/2

cup water

1/4

cup orange cappuccino-flavored instant coffee mix

1

tablespoon grated orange peel

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/4

teaspoon salt

1

cup butter or margarine, softened

2

cups granulated sugar

4

eggs, separated

1

teaspoon vanilla

1

cup buttermilk

2

oz sweet baking chocolate

1/2

cup butter or margarine

2

tablespoons orange cappuccino-flavored instant coffee mix

8

cups powdered sugar

1/4

cup milk

1/4

cup orange juice

• 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
• 2 In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
• 3 In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
• 4 Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
• 5 In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.